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在1974年的一次酱油卫生学调查中,对102份酱油样品进行了大肠杆菌、杂菌和致病菌的细菌学检验,结果均未检出大肠杆菌和致病菌。为此,我们对酱油及酱制品进行了大肠杆菌和部分肠道致病菌存活的有关因素实验观察,现将结果初步介绍如下: 一、实验用菌种及其来源: 大肠杆菌(本实验室从新鲜粪便中分离获得)、甲型副伤寒、福氏痢疾杆菌、鼠伤寒沙门氏菌等(购于北京药品生物制品检定所)各一株,共计七株。
In a 1974 sauce hygiene survey, 102 soy sauce samples were tested for bacteriology of Escherichia coli, bacteria and pathogens, and no E. coli and pathogenic bacteria were detected. To this end, we soy sauce and sauce products were tested for the factors related to the survival of Escherichia coli and some enteric pathogens, the results are initially described as follows: First, the experimental bacteria and their sources: Escherichia coli Isolated from fresh faeces), Paratyphoid A, Shigella flexneri, Salmonella typhimurium (purchased from Beijing Pharmaceutical and Biological Products Institute), a total of seven strains.